Receta Short Rib Hash Benedict
These short ribs were one of the goodies found in my kit from Butcher Box, 100% grass-fed beef sourced directly from the best farms and they were DELICIOUS! A membership to ButcherBox entitles you to free monthly deliveries, the ability to schedule deliveries, and the ability to hold or cancel your membership at any point.
So, when I saw the short ribs, I knew I had to make yet another version of an Eggs Benedict (it’s kind of an obsession of mine). Some other benedicts that I’ve made are:
Reuben Benedict
Cubano Benedict
Kentucky Hot Brown Benedict
Crabcake Benedict with a Dijon Hollandaise
- Sausage and Sweet Potato Hash Benedict
- Eggstraordinary Lox Benedict
- Short Rib Hash Benedict
- Ingredients
- 1 pound short ribs (I used the ones that came in my ButcherBox!)
- 4 cups beef broth
- 1 sweet potato, small diced (about 1 cup) and peeled
- 1 tablespoon avocado oil, or preferred cooking oil
- 1/2 cup onion, diced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Hollandaise Sauce:
- 3 tablespoons ghee or real butter
- 1 large egg, beaten
- 1 teaspoon water
- 1 teaspoon lemon juice
- dash of smoked paprika
Directions
Place short ribs in a slow cooker. Pour in beef broth. The broth should cover the meat. If not, add water. Cook on low for 8 hours. This recipe only requires a cup of small diced short ribs. The rest is for you to enjoy for another meal!
In a small saucepan with water halfway up the pot, place sweet potatoes. Bring to boil. Reduce heat and let simmer for 10 minutes until tender. Drain.
In large skillet, heat oil over medium heat. Add onions, sweet potatoes, Italian seasoning, garlic powder, and smoked paprika. Cook until onions are translucent and starting to caramelize and the sweet potatoes are starting to crisp. Don’t mess with this too much as you don’t want to mash your potatoes. Just let them do their thing and flip a few times. Small dice 1 heaping cup of rib meat and add to mixture at the end to heat through. Set aside.
While this mixture is cooking, prepare your hollandaise. Place all ingredients in teh top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Whisk continuously until the butter melts and the sauce thickens. Set aside.
Poach your eggs till desired doneness. I like a runny yolk and usually let them simmer for about 3 minutes.
Plate sweet potato mixture. Top with a poached egg. Drizzle with hollandaise sauce. Top with parsley if desired.
Enjoy!